Directions

1.
Preheat oven to 350 degrees. Lightly butter a 24-cup mini-muffin pan. In a large bowl, using an electric mixer, beat butter, 2/3 cup sugar, and lemon and lime zests on medium speed until light and creamy (not fluffy). Add lemon and lime juices along with eggs and beat to combine, scraping down bowl. With mixer on low, gradually add flour and salt and beat until blended. Divide batter among muffin cups (about 1 tablespoon each). Bake until cakes are golden around edges and a toothpick inserted in center comes out clean, about 15 minutes.

3.
With a toothpick, poke holes all over tops of warm tea cakes in pan. Drizzle 1/2 teaspoon lemon syrup over each cake. Let cakes cool slightly in pan; transfer to a wire rack to cool completely. Spoon lemon slices on top if desired.

Cook's Notes

The cakes also work well using the zest and juice of a single citrus -- lemon, lime, or orange -- or any combination. Lemon is best for making the syrup and candied slices.

This is a terrific recipe. Easy to do and tastes great. I added 2 teaspoons of lemon juice to the lemon syrup for an extra zing. I did not like the visible holes left by the toothpicks, so I topped the cakes with a simple opaque lemon glaze. Thank you Martha!

The recipe worked well and were a great hit! A sure repeat!
It should be noted that the "ingredients" should be separated for the "tea cakes" and the "Lemon Syrup"! A fast read may cause double amount of sugar to be added to the "Tea Cakes"!

This recipe did not work for us...perhaps the flour ratio is off? Batter consistency looked thin but was tasty. However, after the cook time, the "cakes" were runny and more like a curd. 24 "cakes" spooned out into a 1/2 cup mixture which we improvised and spooned over vanilla ice cream or yogurt. Disappointing results to say the least...